Asparagus and Chickpea Salad with Grilled Halloumi

Name: Asparagus and Chickpea Salad with Grilled Halloumi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb bunch green asparagus (trimmed); 1 can chickpeas (drained and rinsed); 200 g block halloumi cheese (sliced); 3 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 tsp Dijon mustard; to taste salt and pepper

25 min 4 servings Easy

All Recipes

Asparagus and Chickpea Salad with Grilled Halloumi

A refreshing salad featuring tender asparagus, protein-rich chickpeas, and savoury grilled halloumi.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Asparagus and chickpea salad with grilled halloumi is a delightful dish that brings together the freshness of green asparagus, the hearty texture of chickpeas, and the savoury goodness of grilled halloumi cheese. This salad is not only visually appealing but also packed with nutrients, making it an ideal choice for a light lunch or a side dish. The combination of flavours and textures in this salad is truly satisfying. The tender-crisp asparagus spears, the creamy chickpeas, and the salty, slightly crispy halloumi create a harmony of tastes that will delight your palate. Whether you are serving it at a family gathering or enjoying it on a quiet evening, this salad is sure to impress.

Ingredients

Servings

Salad

Dressing

Instructions

Prepare asparagus

Trim the asparagus by snapping off the woody ends. Cut into 5 cm (2-inch) pieces.

Pro tip: Use fresh, firm asparagus for the best results.

Cook asparagus

Bring a pot of salted water to a boil. Add the asparagus and blanch for 2 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.

Pro tip: Blanching helps maintain the vibrant colour and texture of the asparagus.

Prepare dressing

In a small bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste.

Pro tip: Adjust the seasoning to your preference, adding more lemon juice for extra tang.

Grill halloumi

Heat a grill pan over medium-high heat. Grill halloumi slices for 2-3 minutes on each side until golden brown and slightly crispy.

Pro tip: Ensure the grill is hot and clean to prevent halloumi from sticking.

Assemble salad

In a large bowl, combine blanched asparagus and chickpeas. Drizzle with dressing and toss gently to coat.

Pro tip: Toss the salad just before serving to maintain freshness.

Serve

Place the salad on a serving platter and top with grilled halloumi slices. Serve immediately.

Pro tip: Garnish with fresh herbs like parsley or mint for added flavour.

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Tips & Tricks

<ul><li>Use fresh asparagus for the best flavour and texture.</li><li>Drain and rinse canned chickpeas to reduce sodium content.</li><li>Grill halloumi on a hot, clean grill to prevent sticking.</li><li>Serve immediately for the best texture and taste.</li></ul>

Serving Suggestions

This asparagus and chickpea salad with grilled halloumi pairs wonderfully with a crisp white wine, such as Sauvignon Blanc, which complements the freshness of the asparagus and the saltiness of the halloumi. You can prepare the salad components ahead of time, but it's best to grill the halloumi just before serving to maintain its texture. Store leftovers in an airtight container in the refrigerator for up to two days, although the halloumi may lose some of its crispness.